Vietnamese Grilled Shrimp Salad Recipe

Name: Vietnamese Grilled Shrimp Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stalk lemongrass, outer leaves removed, thinly sliced; 1 tablespoon Sriracha; 2 tablespoons fish sauce (nuoc mam); 2 medium garlic cloves, peeled; 8 to 10 basil leaves, preferably Thai basil; 2 tablespoons light brown sugar; Kosher salt; 2 tablespoons vegetable oil; 1 1/2 pounds medium shrimp, peeled and deveined, tails left on; 8 ounces rice vermicelli; Kosher salt; Leaves from 1 head of red- or green-leaf lettuce; 1 cup shredded carrot; 1 large handful of mung bean sprouts; 1 English cucumber, thinly sliced; 1/2 cup fresh mint leaves; 1/2 cup cilantro (leaves and small stems); 1/2 cup roasted unsalted peanuts, chopped; Sriracha, for drizzling (optional); 1 recipe Nuoc Cham

Servings: persons

1/2 stalk lemongrass, outer leaves removed, thinly sliced
1 tablespoon Sriracha
2 tablespoons fish sauce (nuoc mam)
2 medium garlic cloves, peeled
8 to 10 basil leaves, preferably Thai basil
2 tablespoons light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 1/2 pounds medium shrimp, peeled and deveined, tails left on
8 ounces rice vermicelli
Kosher salt
Leaves from 1 head of red- or green-leaf lettuce
1 cup shredded carrot
1 large handful of mung bean sprouts
1 English cucumber, thinly sliced
1/2 cup fresh mint leaves
1/2 cup cilantro (leaves and small stems)
1/2 cup roasted unsalted peanuts, chopped
Sriracha, for drizzling (optional)
1 recipe Nuoc Cham

1
In a blender, combine the lemongrass, Sriracha, fish sauce, garlic, basil, brown sugar, a pinch of salt, and vegetable oil and puree until smooth, about 1 minute.
2
Scrape into a medium bowl, add the shrimp, and toss to combine.
3
Cover and set aside to marinate, at least 1 hour and as long as overnight.
4
Grill the shrimp just before serving.
5
Heat a grill pan over medium-high heat.
6
Cook the shrimp until just done, about 2 minutes per side.
7
Cook the vermicelli according to the directions on the package, or boil in lightly salted water until just soft, about 30 to 45 seconds.
8
Drain and set aside to cool.
9
Arrange the lettuce leaves on a large serving platter, followed by the vermicelli, carrot, bean sprouts, and cucumber.
10
Place the grilled shrimp on top of the vermicelli and garnish with the mint, cilantro, and chopped peanuts.
11
Drizzle with the optional Sriracha, and serve with bowls of .

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 stalk lemongrass, outer leaves removed, thinly sliced, 1 tablespoon Sriracha, 2 tablespoons fish sauce (nuoc mam), 2 medium garlic cloves, peeled, and more.

Yes, Vietnamese Grilled Shrimp Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!